Recipe courtesy of Daniel Rose
Recipe courtesy of Daniel Rose
Episode:
Barefoot Contessa in Paris Part Deux
Clafoutis aux Poires
- Level: Easy
- Total: 55 min (includes resting time)
- Active: 20 min
- Yield: 4 servings
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- Level: Easy
- Total: 55 min (includes resting time)
- Active: 20 min
- Yield: 4 servings
Ingredients
Seeds from 1 vanilla bean
2 teaspoons sugar, plus 2/3 cup
1 tablespoon unsalted butter, at room temperature
3 large eggs, at room temperature
1/4 cup sifted all-purpose flour
Pinch salt
3/4 cup heavy cream
3/4 cup whole milk
1 star anise, grated
1 tablespoon pear brandy
3 Bartlett pears
Lime zest, for garnish
Directions
Special equipment:
four 10-by-1 1/2-inch baking dishes- Preheat the oven to 400 degrees F.
- Place the seeds from the vanilla bean and the 2 teaspoons of sugar in a small bowl and mix thoroughly. Butter four 10-by-1 1/2-inch baking dishes and dust each of them with the vanilla sugar. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, and then on low speed add the 2/3 cup sugar, the flour, salt, heavy cream, milk, grated anise and pear brandy. Mix for 2 to 3 minutes until smooth, and then let the batter rest for 10 minutes.
- Meanwhile, peel, quarter, core and slice the pears and place the slices in a single layer on the bottom of each baking dish. Pour the batter over the top. Bake until golden brown, 40 to 45 minutes. Sprinkle with lime zest and serve warm.
